Chili Crunch Tofu

Ingredients

• 1 block extra firm tofu
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• a pinch of salt
• 1/4 cup Yum Yum sauce (affiliate link)
• 1 tablespoon chili crisp (affiliate link)
• 1 tablespoon honey (optional)
• 1 1/2 cups rice, uncooked (see notes for the cauli rice I like to make!)
• 1/4 cup green onions for topping

Steps

1. 1

   Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. 2

   Cut tofu in half so you have two even, flat pieces. Press the moisture out of the tofu, using paper towels or a towel. (The more water you remove, the faster it will crisp up in the oven, but I usually don’t spend more than 5-10 minutes here.) Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It doesn’t have to be perfectly smooth, but just try to generally get all the pieces semi-covered.

3. 3

   Cook rice according to package instructions.

4. 4

   Transfer to the baking sheet and roast for 20-25 minutes, stirring once or twice, to get the tofu evenly browned and crispy.

5. 5

   Mix Yum Yum sauce and chili crisp in a small bowl.

6. 6

   When the tofu is done, toss it with several tablespoons of sauce, reserving sauce for topping.

7. 7

   Serve with rice, on a salad, noodles, whatever you like. Dollop with extra sauce if you want, and top with green onions. OOO-eee this is good!